Cairin Springs Expresso

Profile picture for user yeastfolk

I just purchased Cairin Springs expresso flour and absolutely love the aroma and flavor. I’m used to using King Arthur bread flour, but wanted to explore a little deeper into fresh milled flours. One thing I have noticed about using this flour is that the dough is very extensible. I feel like I could stretch it forever. I am used to making dough with an 80% hydration, which is what I’ve done with this flour, but the website says to use 5% more water. The dough is rising fine but I am having a very tight crumb. Could this be that my hydration should really be around 85-86%? do I need more stretching for strength and better shaping? Or a combination of all 3? 

To answer the questions;

  1. Could be.
  2. Could be.
  3. Could be. 

Different flours will react differently so treat them differently. Something you get used to over time. Enjoy!

Toast

Are you using the T85 Expresso or the WG Expresso?

The 5%  extra is for moving to the T85 from a white flour recipe. 

IF you have the WG Expresso, then you  might need to add up to another 5% water.

I'd do that by bassinage, kneading in water. Weigh a cup of water before and after 

 

Longer autolyse also helps w T85 and WG.